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Monday, July 20, 2009

Pesto Pasta Salad

A few weekends ago we went to my friend Jennifer's wedding, Congrats Jen and Brian! At the cocktail hour we had a yummy pasta salad that was dressed in a pesto sauce but had sundried tomatoes and olives in it. Steve and I couldn't remember what else was in it so I threw in some fresh mozzarella. This was a huge hit at our July 4th bbq. I had a feeling it would be because it was good enough to recreate! As usual when I'm making something for an event of some kind I forgot to take photos in a pretty dish so you guys will have to use your imaginations or just make the recipe and see it for yourself!

Pesto Pasta Salad

Ingredients:

1 pound farfalle pasta1/2 cup sundried tomatoes packed in oil, drained and sliced1 cup kalamata olives, sliced1 8oz. ball of fresh mozzarella, dicedPesto sauce, see below for recipe (If you like, add some of the oil from the sundried tomatoes to the pesto in place of some of the extra virgin olive oil.)

Directions:

Cook pasta in boiled salted water and drain. Toss with some oil from the sundried tomatoes. (You can stop here and do this the day before or a few hours before and let cool.)

Place all ingredients in a blender and whirl until a thick uniform paste is formed, add more oil if paste is too thick. This amount is enough for 1 lb pasta. Pesto may be stored in refrigerator for several weeks or in the freezer for several months. Place in a jar or container and coat with a thin layer of olive oil, cover tightly.